Best Baked Stuffed Avocados With Quinoa Tomatoes And Feta Recipes
BAKED STUFFED AVOCADOS WITH QUINOA, TOMATOES AND FETA
Make and share this Baked Stuffed Avocados With Quinoa, Tomatoes and Feta recipe from Food.com.
Provided by Glori-B
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 375.
- Cook 1 cup of quinoa in 2 cups of water, or according to your package directions.
- Slice avocado in half, remove pit and cut the avocado criss-cross (be careful not to cut through the skin) and then remove avocado pieces and set aside in large bowl. Retain skins. Set aside.
- Dice tomato, add to avocado. Gently stir to combine.
- When finished cooking, add quinoa to avocado and tomato. Gently stir to combine.
- Mound avocado, tomato, quinoa mix into avocado shells. Top with feta cheese. Bake 12 minutes / until feta is melted.
- Serve hot. Salt and pepper to taste.
Nutrition Facts : Calories 376.3, Fat 24.6, SaturatedFat 7.8, Cholesterol 33.4, Sodium 433.6, Carbohydrate 31, Fiber 9.7, Sugar 3, Protein 11.7
BAKED STUFFED AVOCADO
Make and share this Baked Stuffed Avocado recipe from Food.com.
Provided by Wrestler
Categories Cheese
Time 22m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400F.
- Fry the onion in the butter for about 10 minutes.
- Meanwhile, scoop the flesh out of the avocado skins with a teaspoon, taking care not to damage the skins.
- Dice the avocado flesh.
- Add the fried onion to the avocado along with the nuts, cheeses, parsley and sherry.
- Season to taste with salt and pepper.
- Pile the mixture (overstuffed) into the avocado shells.
- Place them in a shallow ovenproof dish and bake for 10-15 minutes.
- Keep an eye on them!
- Serve immediately.
FETA STUFFED AVOCADOS
This is from "Can-Am Cooks", from the Can-Am world police and fire games. Posted for ZWT #6!
Provided by Cadillacgirl
Categories Lunch/Snacks
Time 10m
Yield 4 avocado halves, 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine feta, red pepper, green onion, olives, oregano, olive oil and vinegar, stir well, and set aside. (this can be made ahead, covered and refrigerated until about an hour before serving).
- Just before serving, cut the avocados in half lengthwise, remove the pit and discard.
- Brush the surface of the pulp with lemon juice, fill the cavities with the stuffing mix and serve immediately!
TOMATO SALAD-STUFFED AVOCADOS
My husband requests this every year for his birthday. It's so pretty and looks like you fussed. You'll be the only one who knows how simple it is to make. -Charmie Fisher, Fontana, California
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the first nine ingredients. Spoon into avocado halves. Serve immediately.
Nutrition Facts : Calories 267 calories, Fat 23g fat (5g saturated fat), Cholesterol 10mg cholesterol, Sodium 265mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 7g fiber), Protein 6g protein.
BAKED FETA-STUFFED TOMATOES
A satisfying meal, with sides of your choice, when it's just too darn hot to eat a heavy meal. Recipe is from Southern Living.
Provided by JC in Texas
Categories One Dish Meal
Time 30m
Yield 4-8 serving(s)
Number Of Ingredients 6
Steps:
- Cut four large tomatoes in half.
- Scoop out pulp from each tomato half, leaving shells intact; discard seeds, and then coarsely chop pulp.
- In medium bowl, stir together tomato pulp, 4 ounces crumbled feta cheese, 1/4 cup fine, dry breadcrumbs; 2 tablespoons chopped green onions; 2 tablespoons chopped fresh parsley; and 2 tablespoons olive oil.
- Spoon mixture evenly into tomato shells, and place in a 13x9-inch baking dish.
- Bake at 350 degrees for 15 minutes.
- Garnish with Italian parsley sprigs.
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